For my last day of work, I made cupcakes. These cupcakes were heavenly – not too sweet or too sour and just the right amount of lemon. Mr. Bean who hates lemon in baking thought these were delicious.
I used this recipe – it made 24 “normal” sized cupcakes and 24 “mini” cupcakes. I used 2 c. brown rice flour, 1/2 c. tapioca starch and 1 c. potato starch and 1 1/2 tsp. of xathan gum. It creates quite a thick batter, so I added a tsp. or two of lemon juice and probably about 1/2 c. potato milk to get the batter to a thinner consistency.
Once the cupcakes were cooled, I iced them with lemon cream cheese icing.
Delectable Lemon Cream Cheese Icing
8 oz. cream cheese, softened
1/2 c. margarine, softened
2 tsp. lemon zest
1/2 tsp. lemon juice
Icing Sugar to get icing to the right consistency (I used 1 lb. 2 oz.)
- Beat cream cheese and margarine together.
- Add lemon zest and juice.
- Add icing sugar until desired consistency is reached
I used the Wilton 1M tip to ice the cupcakes.
Just by looking at them, I feel like I can taste them. Yum.
Without Adornment 